***Disclaimer- at no point I’m I making a claim that these are authentic poutine. This is my version of poutine. ***
Homemade Poutine is a tasty combination of cheesy goodness with gravy and potatoes, a delicious blend that will bring you pure comfort as you enjoy it!
This Poutine Recipe is a delicious, classic Canadian dish made from French fries, cheese curds and gravy. It’s a great recipe to serve at a party as an appetizer, side dish, or to enjoy as a main course year round!
Many food bloggers use a tool called Google Analytics and one of the coolest features is seeing where our readers are from. Of course the United States is responsible for the majority of traffic to Savory Experiments, but the second runner up was Canada.
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My friend and cooking buddy, Nathalie, suggested that I try making a traditional Canadian dish. Oddly enough, when you Google “Famous Canadian Dishes,” Poutine is the front runner and I happen to love Poutine (ok, I really just love cheese curds).
What are some other famous Canadian dishes?
- Canadian Bacon
- Beaver Tails- a pastry, flattened donut with a hole
- Butter Tarts– mini tarts with a sugar and egg custard center, some have raisins
- Nanaimo Bars- layers of butter icing, chocolate and cookie crumbs
- Split Pea Soup- usually seen as an English dish, it is also popular in Canada
- Tourtière- a meat pie
- Saskatoon Berry Pie- made with saskatoon berries, a blueish-purple berry
- Montreal-Style Bagel- thinner and sweeter than the US kind, they are also made in a wood fire
So for all my non-Canuck readers, what is Poutine? Poutine is nothing but cheese and gravy fries, but with cheese curds. So the next question is… what are cheese curds?
Cheese curds are a baby cheese, if you will. During the cheese making process, milk is curdled using a combination of acid, rennet and bacterial cultures (yummy, huh?). Don’t dis it until you try it!
PRO TIP: Cheese curds can be frozen for up to 4 months.
Poutine fries are a traditional French Fries, but when I am hand cutting my potatoes, I’m super lazy, so I decided to make potato slices instead. In Canada, they might be called Canadian Fries.
The beauty of using slices instead of the traditional version is that they ahold a lot more gravy and cheese, like a little spud plate.
PRO TIP: If you are going to bake your French Fries, leave them under a high broil for a few minutes to get them a little crispier.
The next question is what is the history of poutine? The origins of Canada’s national dish are quite controversial.
The most commonly accepted story is that they originated in the 1950s at a restaurant called Le Lutin qui rit in Warwick. A customer asked for cheese curds to be added to his gravy fries and the rest is history; poutine fries.
A little anticlimactic, right? Not like the origins of the Garbage Plate!
More easy potato recipes:
- Pulled Pork Potato Chip Nachos
- Cheesy Twice Baked Potatoes
- Slow Cooker Garlic Dill Mashed Potatoes
- Arby’s Curly Fries
Tools for making homemade poutine:
Heavy Bottom Frying Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.
Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.
Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!
Slotted Metal Spatula– I like these best for frying because they can withstand very high temperatures, the fine mesh means I can fish out any remaining batter that might be burning and they don’t stick to things easily.
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- Place sea salt and 1-2 cups water in a large mixing bowl. Slice red potatoes into 1/4 inch medallions. Place directly into salted water bowl to prevent browning. Add more water if needed to make sure the potatoes are covered.
- Prepare chicken gravy if you are making from scratch. Bottled does not need to be warmed ahead of time.
- Heat oil in a large, high rimmed pot or Dutch oven. Drain potatoes medallions well. Heat oven to 200 degrees.
- Working in 3-4 batches, slowly lower potato medallions into hot oil using a fry spoon. Be prepared for a little bit of spitting from water remnants on the potato slices. Fry for 5-6 minutes or until browned and tender. Remove to a paper towel lined baking sheet and place in the oven to stay warm. Continue with remaining potato medallions. The trick is to remove them when they are still soft inside, like a French fry, and before they get to the point of being a potato chip.
- Remove warming potato medallions from the oven and preheat broiler on high. Transfer medallions to an oven safe, rimmed serving dish. Top with gravy and finally, glorious cheese curds. Place under the broiler for 3-4 minutes or until cheese curds are slightly melted.
- If you’ve tried this recipe, come back and let us know how it was!